Cold Meat

A good way to treat cold meat, is to cut it into thick slices, each of which must be dipped into mutton fat; pepper it well, and lay all on a clean gridiron which has been well rubbed with a lump of suet. Turn the meat continually; it is a great mistake to do so only once, as it then burns and gets very dry.

While cooking meat on the grid, it is a good plan to spread a little dripping on each slice; after it is cooked, drain on kitchen paper, serve on a hot dish and add a squeeze of lemon. Garnish with parsley, watercress, or small cress.

Mutton fat should be used for frying mutton, beef dripping for beef, etc.; thus you will never destroy the flavour of the meat

Cold roast beef can also be grilled or fried, and served with horseradish.

Plates and dishes must always be hot

Minced Meat

As well as grilling and frying, you can mince the meat very finely, Cut off all the meat close to the bone, lay it aside, chop the bones well, but reserve all the marrow (if any).

Be very careful to remove any jagged bones of splinter that may be in the meat.

Put them into water in a stew-pan, add an onion, a carrot, a leek, a stalk of celery, parsnip or turnip, or both, if the flavour is liked.

Let all boil slowly for an hour and a half, then strain, through a fine sieve, into a clean saucepan. Thicken as much of the liquor as you require with flour, add a mustard-spoonful of made mustard, with salt and pepper to taste. Let the liquor come to a boil; then take the meat which you have cut up small, minced, or grated, and stir it into the gravy. While all simmers, toast a round of bread, lay it on the dish, and pour the mince on the toast.

This is a good way to use up the cold meat that cannot possibly be served in any other way.

Sausage Cakes

Take those parts of pork that are unsuitable for chops; mince them finely; season with pepper, salt and mustard; add a fourth part of bread crumbs, and roll each up in a piece of caul of the required size. Grill the cakes over a clear fire.

This will be found a very tempting dish for breakfast or luncheon.

Gravies, Coulises, And Soups

Remember, I never throw away any stock or liquor; these, with the addition of vegetables, bones from fowl, meat, and a glass of wine, make good gravies, etc. The wine is not really extravagant, for when a bottle is decanted, the dregs that remain can be set aside for this purpose, as the sediment will sink to the bottom, leaving the liquor clear. Lemon juice added to the stock gives a pleasant flavour.

All soup should be prepared the day before it is required, for then every particle of fat can be removed. Soup can. be clarified with the whites and shells of two eggs, and then passed through a jelly bag.

Cold Fowl

Pick the meat from any portion of fowl that may remain.

Put the bones on to stew, with an onion, a bundle of parsley and a carrot. When they have cooked for an hour, pass the liquor through a sieve into another stew-pan; stir in an ounce of isinglass, set it over the fire; when it is dissolved, stir in the contents of a small pot of Liebig's extract; throw in the chicken, stir all well, then season to taste.

When all are thoroughly blended, pour the whole into a well-soaked mould. Put it away for the night. Next morning turn out the jelly on to a glass dish, or white china one. Garnish with parsley, or any green salad.